08 January 2009

Raisin - PInenut Pasta

This is one of our favorite recipes. It has a light taste and you can add chicken, italian sausage or whatever meat you like, if you want.

3 quarts water
1 pound pasta – spaghetti
8 tbsp olive oil
6 garlic cloves, thickly sliced
¼ tsp red pepper flakes
1 cup raisins, soaked in 1 cup hot water for 20 minutes, drained, water discarded
½ cup pine nuts
4 tbsp chopped fresh Italian parsley
4 tbsp chopped fresh basil
½ tsp salt
½ tsp black pepper
4 tbsp Italian Bread crumbs, toasted **
4 tbsp freshly grated Romano cheese

First get raisins soaking in the hot water for 20 minutes. Then do prep work while soaking. Bring the water for the pasta to a boil in a large pot. Add the pasta and cook until just tender.

While the pasta is cooking, heat the oil in a large sauté pan set on medium-high heat until sizzling, about 2 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 1-2 minutes until the pine nuts are brown and the raisins are puffed up like balloons. Remove from heat and stir in the parsley, basil, salt and pepper.

When the pasta is cooked, drain and return to the pot. Pour the sauce over the pasta and stir well. Sprinkle with bread crumbs and cheese, toss and serve. Its up to you!

We like to add the bread crumbs and cheese on our separate plates, you can individualize the taste that way.

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